Quote:
Originally Posted by TomBrooklyn  Sounds good.
* What's the best kind of oil or grease to use for general deep frying? I'm most interested in making onion rings and vegetable tempura.
* If I strained the oil and put it in a sealed container and into the frig when I'm done, how long would the oil last? |
I tend to use vegetable oil such as canola. Peanut oil works well but sometimes its flavour doesn't suit all foods. Olive oil definitely not good, will burn at high temp. I deep fry on the stovetop - just gotta be careful, you can't leave it alone.
For fries, I prefer to use lard, only sometimes as a special treat. Gives the best flavour. And yes, fresh oil/lard doesn't give you the best browning on fries, it needs to be already used. No idea why....just does.
Keeping times for oils -I'll leave it to the experts. But yes its best to strain it and keep in the dark. Refrigeration would have to help.